Bring
a large pot of water to a boil. Cook the noodles for 30 seconds, drain,
and rinse with cold water. Set aside. In a large preheated wok, add the
vegetable oil. Crack the eggs into the wok, stir vigorously until the
eggs are just set, then add the garlic, noodles, bean sprouts, cabbage,
shrimp, chicken, and 3/4 cup water. Stir-fry continuously until noodles
are cooked, 3-5 minutes (depending on the heat of your wok). Add chili
sauce, dark soy, sugar, salt, oyster sauce and ketchup, and continue
stirring. The noodles should begin to get a bit drier. Add shao hsing
wine and white pepper, stir to combine, and remove from heat. Garnish
with scallions and fried shallots.